Takeaway-style noodles – no leaving the house required!
Street-style Soy Noodles … even the name gets me excited! I picture myself eating these on a lively restaurant strip somewhere. Except I’m never actually doing that – I’m usually at home, the washing machine’s running, I’m in my pyjamas or activewear, and dreaming about someone making dinner … and then realising that person is always going to be me. 😂
I meal-plan for 7 nights a week – I even plan for the odd takeaway – but the real goal is easy, family-friendly dinners. The kind you can actually commit to on a Tuesday night between long workdays and after-school activities. The ones that reduce the overwhelm and still feel good to make and eat. This is one of those dinners. Even better, it’s made in one pan and takes less than 15 minutes.
As written, it’s already easy. It uses my favourite noodle-veggie combo – wombok cabbage, carrot and spring onion (scallion). Unmatched. But if you want to make it extra easy, grab a bag of pre-cut supermarket veggies and call it a day.
For the protein, go with what suits the night. Chicken breast, chicken thigh, or even those pre-cut chicken stir-fry strips from the supermarket. (Word of warning – they’re usually a bit more expensive but, for the nights when you really need that extra helping hand, they might just be the answer).
Can I make this vegetarian?
Yes. To make this vegetarian, skip the chicken and use mushrooms or firm tofu instead. If using tofu, add 1 tablespoon of the sauce to coat, pan-fry it first until golden, remove it from the pan, then add it back in with the noodles at the end. Use a vegetarian oyster sauce if needed or simply omit (but the flavour will be different).
Can I use different vegetables?
Absolutely. This recipe is very forgiving. Use up to 4 cups of vegetables in total – sliced capsicum (bell peppers), snow peas (mangetout), bean sprouts, broccoli or even a bag of store-bought pre-cut coleslaw all work well. The goal is crunch, not perfection.
What noodles work best?
Fresh egg noodles (like hokkien noodles) are ideal for speed and texture, but dried egg noodles, udon or even spaghetti will work. Just cook according to the packet instructions first and rinse in cold water before adding to the stir-fry to stop them breaking apart.
If you enjoyed Street-style Soy Noodles, I think you’ll love
Drunken Noodles Recipe
Ginger Chicken Noodles Recipe
Three Cup Chicken Noodles
Sticky Hoisin Beef Recipe
One-pan Beef Ramen Noodles Recipe
Street-style Soy Noodles
This Street-style Soy Noodles recipe is a fast, fakeaway-style noodle dinner made with pantry sauces, tender chicken and crunchy veggies. Everything comes together in one pan in under 15 minutes – perfect for busy weeknights when you want something comforting and family-friendly without the effort.
- Total Time: 15 minutes
- Yield: Serves 4
Ingredients
SAUCE
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1½ tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
CHICKEN
- 600 g (11/4 lb) boneless, skinless chicken breast, thinly sliced (see note 1 for other meat options)
- ½ tsp ground white pepper or freshly cracked black pepper
STIR-FRY
- 1 tbsp light olive oil (or any neutral oil of your choice)
- 1 tbsp freshly minced garlic
- 2 spring onions (scallions), thinly sliced, green and white parts separated
- ½ wombok cabbage, finely shredded (see note 2 for subs)
- 1 carrot, julienned (see note 2 for subs)
- 500 g (1 lb) fresh egg noodles, prepared as per the packet instructions (see note 3)
To serve
- Sesame seeds
- Chilli oil (optional)
- Black vinegar for drizzling (optional, see note 4)
Instructions
- Make the sauce – Combine all the sauce ingredients in a small jug and set aside.
- Prepare the chicken – Place the chicken in a medium bowl. Add 1 tablespoon of the sauce and the pepper. Toss well to coat using tongs.
- Cook the chicken – Heat the oil in a large, heavy-based frying pan over high heat. Add the chicken and cook, stirring, for 1–2 minutes, or until just cooked through and changed colour.
- Add the aromatics – Add the garlic and the white parts of the spring onions. Cook, stirring, for 30 seconds until fragrant.
- Add the vegetables – Add the wombok and carrot and cook for 2–3 minutes, tossing, until just softened but still crisp.
- Finish the noodles – Add the noodles, remaining sauce and the green parts of the spring onions (reserving some for garnish, if you like). Toss continuously for 1–2 minutes until the noodles are glossy and evenly coated in the sauce.
- Serve – Divide between bowls and finish with the reserved spring onion, sesame seeds, and chilli oil and a drizzle of black vinegar, if using.
Notes
Note 1 – You could also use boneless, skinless chicken thigh, pork or beef stir-fry strips or even prawns (shrimp) or tofu.
Note 2 – Vegetable substitutions Use any vegetables you like – up to 4 cups in total. A great no-chop shortcut is a 300 g (101/2 oz) bag of store-bought pre-cut coleslaw mix.
Note 3 – Egg noodles I’ve used fresh hokkien noodles here. A great cheat’s method is to pierce the packet and microwave for 1–2 minutes to soften and steam before adding straight to the stir-fry. This only works with fresh, thick noodles – always check the packaging is microwave-safe. You can use any noodles you like, just ensure you cook them as per the packet instructions and rinse in cold water to stop them breaking in the stir-fry. Try dried egg noodles, rice noodles or even spaghetti.
Note 4 – Black vinegar Made from glutinous rice and aged for depth, black vinegar (also known as chinkiang) adds a subtle tang that lifts the dish at the end. If unavailable, omit it or substitute with rice wine vinegar. Personally, I love that final little hit of acidity!
Make Ahead
See leftover instructions below.
Leftovers
Refrigerate in an airtight container for up to 3 days. Not suitable to freeze.
Recipe source:
Thank you to Jessica Brook for your help developing this recipe.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Asian-inspired
